Mexican Muffins Recipe

These freezer-friendly muffins are quick and easy to prepare, and are perfect for the school lunchbox.

The ingredient of Mexican Muffins Recipe

• 2 cups self raising flour
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 2 cup grated light tasty cheese
• 1 4 cup chopped fresh coriander leaves
• 1 small red capsicum finely chopped
• 420g can corn kernels drained rinsed
• 2 green onions thinly sliced
• 1 3 cup extra virgin olive oil
• 2 3 cup milk
• 1 3 cup light sour cream
• 1 egg

The Instruction of mexican muffins recipe

• preheat oven to 200c 180c fan forced line a 12 hole 1 3 cup capacity muffin pan with paper cases
• combine flour oregano spices cheese coriander 3 4 of capsicum and 2 3 of corn and onion in a bowl make a well whisk oil milk sour cream and egg in a jug add to well stir until just combined some lumps are okay
• divide mixture among prepared holes top with remaining vegetables bake for 15 to 20 minutes or until rm to touch stand for 5 minutes cool on a wire rack serve

Nutritions of Mexican Muffins Recipe

fatContent: 206 496 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 6 grams saturated fat
sugarContent: 21 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 3 grams protein
sodiumContent: 25 milligrams cholesterol

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